Blog Archives

Beetroot and Gin Cured Salmon

Ingredients: For the cured salmon: +_ 1kg salmon fillet C-Trim fillet – no bones, skin on 4 Tbsp. juniper berries 2 tsp black pepper 3 Tbsp. salt and 3 Tbsp. brown sugar – mix 4 medium sized raw beetroot, peeled

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Baked Large Trout in Chardonnay

  Ingredients: 2 x red onions, thinly sliced 4 cloves of garlic, peeled and crushed 1 tsp. cumin seeds 1 tsp. coriander seeds, crushed 375ml wine – Chardonnay 40g dill 1 – 2 lemons, sliced Salt and pepper Method: Sprinkle

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Colourful stuffed eggs with smoked salmon and trout

Ingredients: 6 eggs cooked and halved Food colouring Apple cider vinegar 2 Tbsp. Chive cream cheese 200g Three Streams salmon and trout shavings 2 Tbsp. Light mayonnaise 50g finely cut chives 1x Lemon Method: If you want different coloured eggs,

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Salmon Cartoccio (Salmon in a parcel) By Chef Paul Harding

Ingredients: 180g Norwegian Salmon (1 fillet) 4 capers 50g white onion sliced 5g crushed garlic fine chopped 5g red chilli fine chopped 5 large prawns ½ lemon 50ml white wine Salt and pepper to season Method: Place seasoned salmon on

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Salmon Pate – Chef Paul Harding

Ingredients: 500g Norwegian Salmon portions 2 bay leaves 50g white onion 5g crushed garlic 150gm full salted butter ½ lemon 150ml white wine Salt and pepper to season Method: Poach salmon portions in half water and half white wine with

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Rye bread with cold smoked salmon

Ingredients: 200g Scansa Trade Cold smoked salmon slices Avocado mash Spring onion and chives goats’ cheese Cured beetroot pieces Wild rocket leaves Lemon juice Pepper and salt Lime and coriander mayo To toast the rye bread slices in the oven:

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Scattered sushi Rice paper rolls with seared salmon

Ingredients: Rice paper sheets 1 – 2 cups cooked sushi rice Scansa Trade Salmon sashimi Toasted sesame seeds Pickled ginger 1 cup julienned beets 1 cup julienned carrots Avocado, sliced Japanese/ sushi mayo Wasabi and Soya sauce to serve Toasted

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Salmon and Trout ‘Wellington’

Ingredients: 1 (400g) packet ready-rolled puff pastry Filling: 1 (85g) tins of mussel meat with vegetable oil ½ tsp. garlic, crushed 1 Tbsp. toasted pine nuts, chopped finely 1 tsp. (10ml) red wine vinegar salt and freshly ground black pepper 200g

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Baked Sesame Salmon (D -cut fillet)

Baked Sesame Salmon (D -cut fillet) Soy sauce: (Miso soy sauce): • 1/2 cup white miso paste • 1/4 cup plus 1 tablespoon water • 1/4 cup sugar • 3 tablespoons rice wine vinegar • 2 teaspoons light soy sauce

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Cold Smoked Salmon Pasta

Cold Smoked Salmon Pasta Ingredients: Tagliolini ½ tub Spring onion and chives cream cheese 125 ml cream 1 Red onion sliced 1 tsp. garlic 200g Cold smoked salmon 1 – 2 Avos peeled and sliced Cook the Tagliolini in salt

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